This is the stuffed french toast I made on Saturday.

The batter was -

2 eggs
1 cup of milk
1/2 cup of sugar
1 teaspoon of vanilla extract
~1 teaspoon of cinnamon, probably less

- all whisked together into a smooth mixture and then set in the fridge. Also, I doubled the proportions above for the quantity I did.

The filling was -

1 block of cream cheese, softened
a slight inadequate amount of chopped up strawberries
~1 teaspoon of vanilla extract
~1/2 cup of sugar
and a little splash of some fruit punch because we didn't have any orange juice

- all mixed up with a spoon until it was sort of smooth.


Then you start heating up a pan or griddle, cut the bread into slices (probably the night before), put the filling between two slices, and then dunk the resulting sandwich into the batter until it feels fairly soaked. Let it drip for a second, and then put it on the hot surface. You should hear it sizzle a little when you do. Cook it for a couple of minutes on each side, until golden, and then remove to a plate and serve.